Delia Smith Scones Recipe

This Delia Smith scones recipe produces light, well-risen scones with a soft interior and gently golden tops. It is a dependable, traditional method that relies on careful handling rather than complicated ingredients, making it ideal for afternoon tea or a simple weekend bake.

The secret to proper scones lies in keeping the butter cold, handling the dough lightly, and baking them in a thoroughly heated oven. When done correctly, they rise evenly with a tender crumb and split cleanly, ready for jam and cream.

Ingredients

• 225g self-raising flour
• 1 tsp baking powder
• 50g cold unsalted butter, diced
• 25g caster sugar
• 1 large egg
• 120ml milk (plus extra for brushing)
• A pinch of salt

How to Make Delia Smith Scones Recipe

Prepare the Oven

Preheat the oven to 220°C (200°C fan). Line a baking tray with baking paper so the scones cook evenly and don’t stick.

Combine the Dry Ingredients

Sift the self-raising flour, baking powder, and salt into a large mixing bowl. Stir in the caster sugar to distribute it evenly.

Rub in the Butter

Add the cold diced butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs with no large lumps remaining.

Mix the Wet Ingredients

In a small jug, beat the egg lightly and mix with most of the milk, reserving a little for brushing the tops later.

Form the Dough

Pour the egg and milk mixture into the flour mixture. Stir gently with a knife until it begins to come together into a soft dough.

Bring Together Lightly

Turn the dough out onto a lightly floured surface. Knead very briefly, just enough to bring it together smoothly. Overworking the dough can make scones heavy.

Roll and Cut

Roll out the dough to about 2cm thick. Using a floured cutter, press straight down to cut rounds without twisting.

Bake

Place the scones on the prepared tray and brush the tops lightly with the remaining milk. Bake for 10–12 minutes until well risen and golden.

Cool Slightly

Transfer to a wire rack and allow to cool slightly before serving warm.

Recipe Tips

• Keep all ingredients cold until needed.
• Handle the dough as little as possible.
• Do not twist the cutter when cutting shapes.
• Bake in a fully preheated oven.
• Serve fresh for best texture.

Healthy Alternatives / Variations

• Replace part of the flour with wholemeal flour.
• Reduce the sugar slightly.
• Add a handful of sultanas or currants.
• Use buttermilk instead of milk for extra tenderness.
• Add a little grated lemon zest for flavour.

Ingredient Substitutions

• Self-raising flour can be made with plain flour plus 2 tsp baking powder.
• Butter can be replaced with baking spread.
• Milk can be substituted with plant-based milk if preferred.

How to Serve

Serve warm or at room temperature, split in half and spread generously with strawberry jam and clotted cream. They are equally delicious simply buttered.

Pairing Ideas

Scones are best enjoyed with a pot of strong tea. They also pair beautifully with fresh berries, lemon curd, or lightly whipped cream.

How to Store

Fridge

Store in an airtight container for up to 2 days, though they are best eaten fresh.

Freezer

Freeze baked scones for up to 2 months. Wrap well to prevent drying out.

Reheating

Warm in a moderate oven for a few minutes before serving to refresh them.

Nutrition (per scone, approx.)

• Calories: 220 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 10g

FAQs

Why didn’t my scones rise properly?

The oven may not have been hot enough or the dough may have been overworked.

Can I add fruit to the dough?

Yes, sultanas or currants can be stirred in before adding the liquid.

Should I twist the cutter?

No, pressing straight down helps them rise evenly.

Can I prepare the dough ahead of time?

It’s best baked immediately, though shaped scones can be chilled briefly before baking.

Delia Smith Scones Recipe

Recipe by Margaret CollinsCourse: BakingCuisine: BritishDifficulty: Beginner

Servings

8

scones

Prep time

15

minutes

Cooking time

12

minutes

Total time

27

minutes

Calories

220

kcal

27

minutes

Light, well-risen traditional British scones with a soft crumb and golden tops. Perfect for afternoon tea with jam and cream.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 50g cold unsalted butter, diced

• 25g caster sugar

• 1 large egg

• 120ml milk (plus extra for brushing)

• A pinch of salt

Directions

• Preheat oven to 220°C (200°C fan) and line a baking tray with baking paper.
• Sift flour, baking powder and salt into a bowl, then stir in the sugar.
• Rub butter into the flour until the mixture resembles fine breadcrumbs.
• Beat the egg with the milk and stir into the dry mixture to form a soft dough.
• Turn onto a floured surface and knead briefly until smooth.
• Roll to 2cm thick and cut into rounds with a floured cutter.
• Place on tray, brush tops with milk and bake for 10–12 minutes until risen and golden.
• Cool slightly on a wire rack before serving warm.

Notes

• Handle dough gently for light scones.
• Do not twist the cutter when cutting rounds.
• Best served fresh on the day of baking.